Gyuto advice please

[Cave_Dweller]

Hi folks,

I'm hoping to get some advice on a gift for my son, who is starting out on his kitchen career. I'd like to get him a decent gyuto and help him start building out his knife roll. Bonus is that he'll stop 'borrowing' my stuff too!

)Pro or home cook?

Starting out chef, plus home use.

2)What kind of knife do you want? (Gyuto, Santoku, Petty, Paring, Sujihiki, etc.)

Gyuto. He's a left hander, so preferably something that's 50/50 ground. I've been looking at the Shiro Kamo 210mm super blue stainless clad, but I can't find it in stock anywhere.

3) What size knife do you want?

210mm

4)How much do you want to spend?

£200 (I'm UK based)

5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction?

Stainless clad over carbon preferably. Aogami core would be nice. Performance counts more than aesthetics.

6)Do you prefer Western or Japanese handle?

Japanese style, octagonal for preference.

7)What are your main knife/knives now?

Gesshin Ginga 210mm in Shirogami, Masahiro stainless left-handed 210mm gyuto (these are mine, not his!). He'd prefer something taller than the Gesshin, and a little heavier.

8)Are your knife skills excellent, good, fair?

Good-ish, and improving quite fast, as he's now got 9 months of prep work under his belt.

9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter?

Push/pull mostly, but it varies. A flat-ish profile would suit him I think.

10)Do you know how to sharpen?

Yes. His sharpening skills are currently better than his knife skills!

Thanks for any advice!

[XexoX]

You mention you are UK based, you might want to put that in your profile, so we don't forget, and not keep recommending USA based vendors. I hear that VAT can be a killer.

[Cave_Dweller]

Thanks for the input, I've updated my profile. I have no problem buying from USA based vendors. I've done so in the past with no issues, but the VAT and shipping/import/customs/duty/handling fee payments can indeed be a killer!

[ex1580]

In stock seems to be the trick right now. There are lots of nice knives, but not many in stock. You might want to watch the new arrivals page for a bit. That said...

I would pick the Karaku AS Gyuto 210mm: https://www.chefknivestogo.com/kabl1gy21cu1.html
Also well made is the Anryu Blue #2 Hammered Gyuto 210mm: https://www.chefknivestogo.com/anhagy21.html
Never underestimate a Kohetsu Aogami Super Gyuto 210mm: https://www.chefknivestogo.com/koasgy21cu.html

Good luck!

[trancher]

Not an Ao knife, and over your budget but the Matsubara B2 210 Gyuto is an option that's at least worth a page view.

Like Ex, I might sit on this one and wait to see what rolls in (in AO) over the next few weeks. That being said, if a Shiro Kamo 210 rolled in, it would have my rec. People seem to really like them.

[Cave_Dweller]

Thanks for the input folks, there are some good options there. I'll see what pops up on the new arrivals page for a while before I pull the trigger.

[billk1002]

Not an Ao knife, and over your budget but the Matsubara B2 210 Gyuto is an option that's at least worth a page view.

Like Ex, I might sit on this one and wait to see what rolls in (in AO) over the next few weeks. That being said, if a Shiro Kamo 210 rolled in, it would have my rec. People seem to really like them.

+1 on the Shiro Kamo!!
I own 2 of his knives, the W2 210 Gyuto which is basically my daily user, I just love watching the patina develop on it and the AO 210 Kiritsuke, my favorite veggie prep knife. These are hand made in a small shop, then behind the edge and were incredibility sharp out of the box, I can highly recommend this maker.

[Jeff B]

In stock seems to be the trick right now. There are lots of nice knives, but not many in stock. You might want to watch the new arrivals page for a bit. That said...

I would pick the Karaku AS Gyuto 210mm: https://www.chefknivestogo.com/kabl1gy21cu1.html
Also well made is the Anryu Blue #2 Hammered Gyuto 210mm: https://www.chefknivestogo.com/anhagy21.html
Never underestimate a Kohetsu Aogami Super Gyuto 210mm: https://www.chefknivestogo.com/koasgy21cu.html

Good luck!

I have an Anryu Blue #2 Hammered Gyuto and it's one of my favorites in the dozens of knives I have, nothing but love for it!

[Robstreperous]

In stock seems to be the trick right now. There are lots of nice knives, but not many in stock. You might want to watch the new arrivals page for a bit. That said...

I would pick the Karaku AS Gyuto 210mm: https://www.chefknivestogo.com/kabl1gy21cu1.html
Also well made is the Anryu Blue #2 Hammered Gyuto 210mm: https://www.chefknivestogo.com/anhagy21.html
Never underestimate a Kohetsu Aogami Super Gyuto 210mm: https://www.chefknivestogo.com/koasgy21cu.html

Good luck!

These are all really solid choices

Personally I'd grab the Anryu. I can't believe there's one in stock. Out of all the knives I've used/bought over the years when I'm asked my favorites it's my Anryu hammereds that jump to mind. From a money spent to performance received standpoint they just punch way above their weight. Speaking of weight they have a decent heft to them and they sharpen like a dream and the tsuchime cladding does a pretty fair job aiding food release.

I don't own, nor have I ever tried a better knife on dense ingredients. Any other performance characteristic I can think of, in my collection, they're probably top 5 --- and any of my other knives that best them in this comparison cost more and in some cases a lot more.

Why might it not be for your son? They're B2 - not AS. But I find them to be a very nice B2 treatment. That said, I'm not using them in a pro environment. They're a nice mid sweep profile. They have for me a decent flat spot -- about 70mm on my 210 from the heel. I can chop but I'm not going to say they have a flat profile. D handles -- I've never found anyone who's looked me in the eye and said "Gee! I love my D Handles." Either people are ambivalent (me) or they just don't like them...

So there you have it... For my money I'd always grab that Anryu.

[Radar53]

Looking at the responses above I'm going to be the +4 for the 210 Anryu B2. For me it's knife that doesn't make a song & dance about things, it just gets on with it's work ie cutting food brilliantly. One of my top 2 two 210's for sure. Lets know how you get on.